Pistachio Ice Cream Cake Roll

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Degree Of Difficulty: Moderate
Prep Time: 30 minutes
Equipment: #8 ice cream scoop, spatula, 13” x 9” jelly roll pan or sheet pan, off set spatula, parchment paper, whip, metal bowl

• 4 cups (32 fl. oz.) chocolate ganache
• 4-1/2 qts. (7.5 lbs.) Blue Bunny® Pistachio Almond Ice Cream, #851419
• 2 cups (16 oz.) roasted pistachios
• 2 qts. (8 cups) chocolate cake mix

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2 – 13” x 9” chocolate cakes
Make chocolate cake mix according to directions. Pour 2 cups cake batter into parchment lined 13” x 9” jelly roll pan and bake according to directions. Let cake cool.

To assemble cake roll, scoop 2-1/4 qts. of Blue Bunny Pistachio Almond Ice Cream on each cake. Using a spatula, spread out ice cream leaving 1/2” of the edge of cake uncovered. Place sheet pan back in freezer for 5 – 10 minutes, letting the ice cream become somewhat hard again. Starting at the 9” side of the cake, roll cake, making a log shape. Place back in freezer. Heat chocolate ganache and completely cover pistachio cake roll. Just before ganache becomes hard, sprinkle 1 cup of roasted pistachios over each cake roll. Place in freezer until ready to serve.

Makes 2 cake rolls, 16 servings

  5½ X 8  8½ X 11


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Variations:

• Use Blue Bunny® Chocolate Ice Cream or Super Premium Vanilla Bean Ice Cream.
• Instead of covering cake roll with chocolate ganache, slice cake roll and pipe meringue on top.

Hints:

• Cake roll can be premade and stored in the freezer on sheet pans until ready to serve.
• Freeze dessert plate before serving to decrease melting of ice cream.

Menu Description:

Moist chocolate cake is layered and rolled with creamy Blue Bunny® Pistachio Almond Ice Cream, drenched in chocolate ganache and topped with chopped, roasted pistachios.